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Select, wash and prepare vegetables and meat as described for the specific foods in their own canning instructions A complete beginner's guide to pressure canning ground meat (including ground beef, hamburger, bear, lamb, sausage, veal & venison using usda approved cannin. Cover meat with water and cook until tender.

This beginner’s guide covers the basics and includes over 30 delicious recipes, ensuring you have nutritious and tasty meals whenever you need them. Be sure to process canned meats for the correct time at the correct temperature in a pressure canner. What type of meat is ideal for canning

The recipe and method i’m about to share with you here applies to beef, pork, venison or lamb.

This easy tutorial for pressure canning meat is the perfect solution The raw pack method is easy to follow and you can simply add the meat to soups, stews, casseroles or eat straight out of the jar! Check dial gauges on pressure canners annually Use only good quality poultry, red meat, and game for canning

Chill meat soon after slaughter to 40°f or lower to keep it from spoiling If you are not able to can the meat within a few days of slaughter, freeze it Keep frozen until you're ready to can it, and then thaw in a refrigerator. Keep it as cool as possible during preparation for canning, handle rapidly, and process as soon as it is packed

Use good quality product that has been trimmed of gristle, fat, and bruised spots.

It is the only way you can destroy clostridium botulinum, the bacterium that causes food poisoning

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